Barley Jambalaya

I helped make this at a Operation Frontline cooking class. This is a easy and good tasting recipe.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  whole bay leaves
• 1  teaspoon salt
• 1⁄2 teaspoon ground cayenne pepper
• 1 1⁄2 teaspoons dried oregano
• 1  teaspoon ground black pepper
• 1  teaspoon dried thyme
• 1  tablespoon canola oil
• 1  cup  turkey ham, diced in 1/2-inch pieces (optional) or 1  cup turkey sausage, sliced 1/4-inch thick (optional)
• 1 1⁄2 cups onions, diced in 1/2-inch pieces
• 1  cup celery, sliced in 1/4-inch pieces
• 1  cup green bell pepper, diced in 1/2-inch pieces
• 2  cloves garlic, minced
• 28  ounces canned tomatoes, in sauce chopped
• 5  cups water or 5  cups broth
• 2  cups barley, uncooked

Directions

1. Preheat oven to 350.
2. Add oil to large saucepan or roasting pan. Heat on top of stove.
3. Add any uncooked meats, onions, celery, peppers, and garlic. Mix well. Saute 5-10 minutes, scraping bottom of pan periodically.
4. Add tomatoes, broth, and barley. Turn heat to high. Bring to boil. Stir often.
5. Add the first six herb ingredients and mix well. Cover, reduce heat to simmer and let cook for 5 minutes. At this point, stir in any leftover meat.
6. Place covered pan in oven and cook about 30-40 minutes. Check and stir after 30 minutes. Add more liquid, if necessary. Remove bay leaves before serving.